Spicy Sichuan Noodles

Ingredients

• 200g (7 oz) fresh wheat noodles 200g (7 oz) fresh wheat noodles
• 200g (7 oz) minced pork 200g (7 oz) minced pork
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons Sichuan peppercorns, toasted and ground 2 tablespoons Sichuan peppercorns, toasted and ground
• 2 tablespoons chili oil 2 tablespoons chili oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon black vinegar 1 tablespoon black vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 2 tablespoons chicken broth 2 tablespoons chicken broth
• 2 tablespoons roasted peanuts, chopped 2 tablespoons roasted peanuts, chopped
• 2 scallions, thinly sliced 2 scallions, thinly sliced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fresh wheat noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced pork and cook until browned and crispy. Remove from the heat and set aside.
3. 3.
   In the same wok, add the minced garlic and ginger. Stir-fry for a minute until fragrant.
4. 4.
   Add the ground Sichuan peppercorns, chili oil, soy sauce, black vinegar, sugar, and chicken broth to the wok. Stir well to combine.
5. 5.
   Add the cooked noodles to the wok and toss them in the sauce until evenly coated.
6. 6.
   Divide the noodles into serving bowls and top with the crispy minced pork, chopped peanuts, and sliced scallions.
7. 7.
   Serve hot and enjoy the fiery flavors of Spicy Sichuan Noodles!

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry skillet over medium heat until fragrant, then grind them using a mortar and pestle or a spice grinder for the best flavor.
• Chili oil — You can make your own chili oil by heating vegetable oil and dried chili flakes together in a saucepan over low heat for about 10 minutes. Strain the oil and discard the chili flakes.

Tips & Tricks

• Adjust the amount of chili oil according to your spice tolerance.
• For an extra kick, add a teaspoon of Sichuan chili bean paste to the sauce.
• Garnish with fresh cilantro for a burst of freshness.
• If you prefer a vegetarian version, substitute the minced pork with tofu or mushrooms.
• To make the dish more filling, add blanched vegetables such as bok choy or bean sprouts.

Serving advice

Serve the Spicy Sichuan Noodles hot as a main course. Pair them with a side of steamed vegetables or a refreshing cucumber salad to balance the heat.

Presentation advice

Present the Spicy Sichuan Noodles in individual bowls, garnished with a sprinkle of chopped peanuts and sliced scallions. The vibrant red color of the noodles and the contrasting toppings will make for an enticing presentation.